As with all cuisines, the subtle use of spices in Greek cooking is essential to creating an authentic and delicious meal. Try our spice range of cinnamon, aniseed, mahlepi, vanilla powder and more in your next meal preparation.
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Ammonium bicarbonate, also known as hartshorn or baker's ammonia, is generally used as a leavening agent when baking cookies and Koulourakia -
Aniseed is a spice with a licorice like taste, to add flavour to baked goods. Western cuisines have long used anise to flavour some dishes, drinks, and candies.
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Baking powder is a raising agent that is commonly used in cake and bread making and Biscuits also can be used in Greek desserts. -
Bread improver sachets, foil sealed for freshness and recommended for both soft bread and crusty bread. -
Cinnamon, referred to as kanela or κανέλα in Greek, is one of those spices that have a special place in Greek cuisine. Typically, it is associated with desserts such as bougatsa, but it is aldo used in savoury Greek dishes such as pastitsio. -
- Premium Dry Yeast - perfect for Tsoureki/brioche making
- Saf-Instant Gold provides 10 – 20% more activity in doughs with high sugar levels
- More resistant to preservatives
- Provides uniform fermentation throughout your baking system
- Vacuum packaging ensures freshness, consistency and minimal activity loss until opened
- Provides tolerance to higher dough temperatures
- Improves machinability
- Free-flowing properties make it as easy to scale and meter as other dry ingredients
- Warmer dough temperatures are preferred while using Saf-Instant Gold; this decreases the need to cool doughs to maintain proper fermentation
- Can reduce mixing time 10 – 30%, compared to compressed yeast
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Dry yeast is the dehydrated form of Baker's yeast that does not require refrigeration and is characterized by long shelf life, hence foil sealed for freshness. It's also used in various Greek baking techniques, especially in bread or tsoureki making but is also recommemded for Artisan, English Muffins, Bagels, Flat Breads, Baquetts, Hearth Breads, Crackers, Pan Breads, Croissants, Donuts, Sweet Breads and Pizza Crust. -
Dry yeast is the dehydrated form of Baker's yeast that does not require refrigeration and is characterized by long shelf life, hence foil sealed for freshness. It's also used in various Greek baking techniques, especially in bread or tsoureki making but is also recommended for Artisan, English Muffins, Bagels, Flat Breads, Baguettes, Hearth Breads, Crackers, Pan Breads, Croissants, Donuts, Sweet Breads and Pizza Crust. -
The Greek Tradition of Red Eggs are perhaps the brightest symbol of the Easter season in Greece. They represent the blood of Christ (the red color) and rebirth (the egg). The process of dyeing the eggs is part of many families' Easter holiday tradition. -
Handpicked and crushed in Greece.
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A Greek spice with a distinctive, fruity taste. Olympian prides itself with a high qualilty of Olympian Pure Mahlepi which is ground and kepts its its purest form. For many Greeks, the sweet smell of mahlepi alwayssuggests the aroma of freshly-baked tsoureki, a traditional sweet bread with mahlepi baked for Greek Easter. Mahlepi is also used in holiday cakes and cookies. -
Mahlepi seed is an unusual Greek spice with a distinctive, fruity taste. … For many Greeks, the sweet smell of mahlepi always suggests the aroma of freshly-baked tsoureki, a traditional sweet bread with mahlepi baked for Greek Easter. Mahlepi is also used in holiday cakes and cookies.
